----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      Title: Low-Fat Corn Lasagna
 Categories: casserole, low-fat, vegetarian
      Yield: 8 servings

      1 c  cheese, mozzarella
     10 oz corn
     15 oz cheese, ricotta
      1    eggs
      1 ts oregano leaves
      1 ts salt
    1/4 ts pepper, black
 27 1/2 oz prego
      9    lasagna noodles
      1 c  water
    1/2 c  cheese, mozzarella

  Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325.          
  Spray 9"x13" baking dish with nonstick vegetable spray. In mixing          
  bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and           
  pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of         
  noodles and top with half of cheese mixture.  Repeat and pour              
  remaining sauce over top. Carefully pour water around edges and            
  sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour      
  and 15 minutes. Let rest 10-15 minutes before serving.                     
                                                                             

-----